Chinese Hot and Sour Soup

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One of the ways to keep a January detox interesting is to include amazing, flavorful dishes on your menu. If you ever crave some really bold flavors like I do, try this Asian inspired sweet and sour soup by Fuss-Free Cooking. It really hits the mark. Enjoy it below!

Chinese Hot Sour Soup
Serves 4

You will need:

– 1 tbsp oil
– 2 cloves of garlic, finely chopped
– 25g (0.8 ounce/ about 6-7  mushrooms) shitake mushrooms, sliced
– 1/2 tsp dried chili flakes *adjust to taste*
– 3 fresh tomatoes, roughly diced
– 2 cups of chopped kale ( I used the curly variety)
– 1 cup frozen corn kernels
– 4 cup low sodium chicken broth (you can use vegetable broth also)
– A dash of soy sauce *adjust to taste; you may need more if you make your own broth*
– 1 tbsp sesame oil (you can add more if you prefer a stronger scent)
– 2 dashes of white ground pepper
– 3 tbsps cornstarch
– 1/2 cup cold water
– 2 eggs, beaten
– Spring onions, chopped for garnish *optional*

To prepare:

In a large pot (or a wok), heat up a tablespoon of cooking oil and then add mushrooms, garlic and chili flakes. Saute over low heat until the garlic becomes aromatic. Add kale, tomatoes and sweet corn and stir to combine with the fragrant ingredients. Pour the broth into the vegetable mixture and let it simmer with a lid on over high heat until it starts to boil. Turn the flame over to the low and simmer for another 10 minutes after the broth reaches its boiling point. In the meantime, mix the cornstarch with cold water. Remove the lid. Over high heat and while the soup is bubbling vigorously, add the cornstarch mixture and stir to combine with the soup. The soup will thicken as it boils. Keep it boiling until it reaches your desired consistency. Then gradually pour the beaten eggs into the soup in a circular motion (rather streaming the egg in one spot). Allow the eggs to be fully cooked before you start stirring the soup. This is to ensure the eggs do not cloud the soup and they should appear ribbon-like. Stir in the sesame oil, soy sauce and white pepper. Serve immediately.

Soup recipe and photo from Fuss-Free Cooking.

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Hungarian Walnut Roll, “Beigli”

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This holiday season, I decided it might be fun to make an old family recipe. I know most of you think I am Italian, but my family is Hungarian. As an homage to my family, I decided I needed to make this classic holiday sweet.

It is called Beigli (bay-glee), and it is made with walnuts and poppy seed filling with a yeasted dough. It really has a lovely flavor.

Find the recipe below. While it does take some extra prep and TLC, the end result is worth it, and it will make such a statement on your holiday table. Let me know if you give it a try!

Hungarian Walnut Roll (Beigli)
Prep time: 2 h 35 m Serves 24

For the dough, you will need:
– 1 (.25 ounce) package active dry yeast
– ½ cup of warm milk
– 5 tablespoons white sugar
– 1 cup unsalted butter, cubed
– 3 egg yolks
– 1 (8 ounce) container sour cream
– 4 cups self-rising flour

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For the filling, you will need:
– 1 cup whole milk
– 3/4 cups white sugar
– 2 1/2 cups finely chopped walnuts
– 1 lemon, zested
– 2/3 cup golden raisins

Egg wash:
– 1 egg
– 1 tablespoon water

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To prepare:

In the bowl of a standing mixer, combine yeast and warm milk. Once the yeast has proofed, add 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a standing mixer fitted with the dough hook and mix well. Slowly add the flour until the dough comes together. If the dough feels too wet, add a little more flour; if it’s too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with.

Knead on a floured surface until smooth, then form the dough into a ball, cover the bowl with a plastic wrap, and set aside for 1 ½ hours.  While the dough is resting, make the filling. Heat the milk and ¾  cups sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency about 5 minutes stirring occasionally. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.

Once proofed (keep in mind the dough does not have a big rise), divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick 8’x 10”. Spread 1/3 of the walnut filling on the dough evenly, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined or Silpat lined baking sheet. Repeat with the remaining dough and filling. Makes 3 logs.

Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).

Preheat an oven to 375 degrees F (190 degrees C).

Bake the loaves until they’re a deep golden brown, about 35 to 45 minutes.

Cool and slice into 1 inch slices.

xx Annette

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2 Apple Sauce Recipes for Latkes (and anything else!)

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On Monday, I shared my recipe for latkes, and as everyone knows, latkes are even better with toppings. Greek yogurt and sour cream are good additions, but there’s nothing like topping them with apple sauces.

Over the years, I’ve perfected not one but two amazing apple sauce recipes perfect for latkes, and I’m sharing both with you today. Let me know what you think and which one you prefer. Honestly, I think it will be a tough decision to determine the winner!

Wouldn’t this make a lovely hostess gift? Tie some ribbon on the jar and you’re all set.

Traditional Homemade Applesauce
You will need:
– 3 to 4 lbs of peeled, cored, and quartered apples
– 4 strips of lemon peel – use a vegetable peeler to strip 4 lengths
– Juice of one lemon, about 3-4 Tbsp
– 3 inches of cinnamon stick
– 1/4 cup of dark brown sugar
– Up to 1/4 cup of white sugar
– 1 cup of water
– 1/2 teaspoon of salt


To prepare:

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

Remove from heat. Remove cinnamon sticks and lemon peels.

Mash with potato masher.  Place in the fridge. It should last for 2 weeks in the fridge.

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Cranberry Apple Sauce

You will need:
– 8 cups of cranberries
– 8 small or 6 medium apples sliced
– 1/2 cup sugar

To prepare:
In a large sauce pan place cranberries, sliced apple, and sugar.

Simmer on low heat, stirring regularly to prevent sticking, for 45 minutes until completely cooked and softened. Press the cooked cranberries and cooked apples with a fork to completely combine. The fruit should have a smooth yet chunky consistency.

Let the applesauce cool. Stored in a closed jar, it can be kept in the refrigerator for up to 2 weeks.

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Thanksgiving Batch Cocktail:: Pumpkin Monks

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Meet the easiest entertaining trick: self-serve batch cocktails. And there is no better day to give it a try than on Thanksgiving. Let your guests serve their own drinks while you wrap-up dinner in the kitchen. It’s a fun way to kick off a celebration, too!

I have always loved Frangelico; it is a hazelnut liqueur that is traditionally served as an after-dinner digestivo. There is a legend that Frangelico was made by Friars in the Piedmont region of Italy where hazelnuts are abundant, it has a beautiful, nutty flavor profile.

Every year I try to come up with our signature Thanksgiving cocktail, and this one is a palette pleaser and crowd favorite. It’s not too sweet because the citrus notes take care of the sweetness. Plus it has a lovely mouthfeel.

Grab a punch bowl, your favorite coupes and enjoy the flavors of the season.

xx Annette

The Pumpkin Monk:: In Batch
serves 16

You will need:

– A large punch bowl
– 16 oz. Frangelico
– 16 oz. Appleton Reserve Rum
– 12 oz. lemon juice
– 8 oz. pumpkin spice syrup

To prepare:
Pour all ingredients into a large punch bowl and stir well. Serve over ice in a rocks glass or serve up in a coupe. Garnish with a cinnamon stick.

For the Pumpkin Spice Syrup
*
this makes 1 cup which is 16 servings

You will need:
– 4 teaspoons cinnamon
– 2 teaspoons ginger
– 1 teaspoon nutmeg
– 1 teaspoon allspice
– 1 cup water
– 1 cup sugar

To prepare:
Place in a pot, then bring to a boil and reduce about 10 minutes, set aside to cool.

Photo Credit: Dane Sponberg

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WOW them with dessert:: make pumpkin bread pudding!

This pumpkin bread pudding is so easy to make and is a great alternative to pumpkin pie. Prepare it ahead of time to wow your guests at the end of the meal.

This pumpkin bread pudding is so easy to make and is a great alternative to pumpkin pie. Since it makes a large batch, you can easily make as much as you need to fit your crowd. Plus, you can alleviate some stress by making the raisin bread ahead of time. Or, simply use a good-quality store bought bread. Your guests will never know the difference, and you’ll be a stress-free hostess.

Assemble this dessert first thing Thanksgiving morning, cover it with foil, and place it in the fridge until you’re ready to bake it. You can pull it fresh from the oven and serve it warm. You can also bake it in personal ramekins, so everyone has their own dish. It’s a cute and memorable presentation.

Don’t forget a dollop of fresh whipped cream (or even ice cream), too. Look for this and more recipes plus great entertaining tips in my book Picture Perfect Parties. Enjoy!

Pumpkin Bread Pudding
Makes 8 servings

You will need:
– 1 cup heavy cream, *milk can be a substitute for cream
– ¾ cup canned solid-pack organic pumpkin
– ½ cup sugar
– 6 large eggs
– ½ teaspoon salt
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– 1/8 teaspoon ground cloves
– 6 cups cubed (1-inch) day-old raisin bread
– ¼ cup chopped toasted walnuts
– 1 stick unsalted butter, melted

To prepare:
Preheat oven to 350 degrees F

Whisk together cream, pumpkin, sugar, eggs, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Serve with a dollop of vanilla ice cream.

Photo Credit: Deborah Whitlaw Llewellyn

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